Name: Beef panang curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram beef rump steak; 1 tablespoon kecap manis; 1 clove garlic, crushed; 2 tablespoon peanut oil; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 8 fresh kaffir lime leaves, torn; 400 millilitre can coconut milk; 100 gram snake beans, cut into 8cm lengths; 125 gram fresh baby corn; 1/2 cup coarsely chopped fresh coriander; 1 fresh long red chilli, sliced thinly; Curry paste; 5 long red chillies, chopped; 1 teaspoon table salt; 2 teaspoon chopped coriander (cilantro) root; 3 centimetre piece ginger (15g), sliced; 10 centimetre stick lemon grass (20g), sliced; 2 red shallots (50g), chopped; 2 clove garlic, chopped; 1/4 cup (60ml) water; 1/2 cup (75g) roasted peanuts

Beef panang curry

A classic Asian dish, this spicy panang curry sauce works beautifully with tender beef to create this flavour packed meal.

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Serves 4

Prep

20M

Cook

25M

Marinate

Total

45M

Ingredients

500 gram beef rump steak

1 tablespoon kecap manis

1 clove garlic, crushed

2 tablespoon peanut oil

2 tablespoon fish sauce

2 tablespoon grated palm sugar

8 fresh kaffir lime leaves, torn

400 millilitre can coconut milk

100 gram snake beans, cut into 8cm lengths

125 gram fresh baby corn

1/2 cup coarsely chopped fresh coriander

1 fresh long red chilli, sliced thinly

Curry paste

5 long red chillies, chopped

1 teaspoon table salt

2 teaspoon chopped coriander (cilantro) root

3 centimetre piece ginger (15g), sliced

10 centimetre stick lemon grass (20g), sliced

2 red shallots (50g), chopped

2 clove garlic, chopped

1/4 cup (60ml) water

1/2 cup (75g) roasted peanuts

Method

1.Combine beef, kecap manis, garlic and half the oil in a medium bowl, turning the beef to coat. Cover; refrigerate for 1 hour.

2.Make curry paste: blend or process all the ingredients, except for peanuts, until smooth. Add peanuts; blend until combined.

3.Heat remaining oil in a wok or large frying pan; stir-fry ½ cup of the paste until fragrant. Add fish sauce, sugar and kaffir lime leaves; stir-fry 1 minute. Add coconut milk; bring to the boil. Reduce heat; simmer 10 minutes or until thickened.

4.Meanwhile, preheat an oiled grill pan (or barbecue or grill) over medium heat.

5.Cook beef on a heated grill pan for 3 minutes each side for medium rare. Transfer to a plate, cover; rest for 5 minutes. Slice beef thickly.

6.Stir beans and corn into wok; simmer 5 minutes or until just tender. Serve curry topped with beef, coriander and chilli.

Although the curry paste recipe makes 1 cup, you only need 1/2 cup for the curry recipe. Freeze the remaining paste for up to 3 months. The beef can be marinated and curry paste made up to 3 days ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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